Creamy Cajun Corn Chicken Pasta
This Creamy Cajun Corn Chicken Pasta is a creamy Cajun chicken pasta recipe made with tender chicken, sweet corn, parmesan cheese, and pasta, all tossed in a rich, smoky Cajun cream sauce. An easy weeknight dinner recipe like a restaurant meal, and everything cooks in one pan.
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It’s also great for family dinners, casual get-togethers, or even meal prep for the week because it reheats really well.
And if you love this kind of recipe, I’m sure you’ll like this Creamy Cajun Sausage Bowtie Pasta to try for dinner.
How to Make Creamy Cajun Corn Chicken Pasta
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Boil the pasta according to the back of the package. Drain and set aside. In a large bowl add the cubed chicken and seasonings, stir until coated.
2. To a large skillet add the vegetable oil and cook the seasoned chicken over a medium to high heat, Cook until golden and fully cooked. Add the corn and garlic and cook for another 3-4 minutes.
3. Pour in the heavy cream and chicken broth and stir. Bring to a low simmer. Once simmering add the Parmesan cheese and stir until thick and creamy. Add the cooked pasta and toss until coated.
4. Sprinkle parsley on top (optional) serve and enjoy!
Serve & Enjoy!
Important Recipe Notes
- Adjust the spice level: Cajun seasoning can vary by brand. Start with the amount in the recipe, then add more if you want extra heat and smoky flavor. If cooking for kids, reduce or skip the red pepper flakes.
- Don’t overcook the chicken: Cook the chicken just until it’s golden and fully cooked. Overcooking can make it dry since it will simmer again in the sauce later.
- Freshly grated parmesan is best: It melts smoothly into the sauce and gives a richer, creamier texture. Pre-shredded cheese may make the sauce slightly grainy.
- If the sauce gets too thick, add a splash of chicken broth or milk. If it’s too thin, let it simmer a bit longer before adding the pasta.
- About pasta, penne works great, but rotini or rigatoni also hold the creamy sauce well. Avoid overcooking the pasta so it doesn’t turn mushy when mixed.
- Frozen corn works best because it stays firm and sweet. If using canned corn, make sure to drain it well.
- This dish stores well in the fridge for 3–4 days. When reheating, add a little milk or broth to bring back the creamy texture.
- Best served fresh: The sauce is at its creamiest right after cooking, so it’s best enjoyed immediately for the richest texture and flavor.
Creamy Cajun Corn Chicken Pasta
Ingredients
- 2 boneless skinless chicken breasts cubed
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 2 tsp of Cajun seasoning
- 1/2 tsp of red pepper flakes
- 2 tbsp vegetable oil
- 3 cups of frozen sweet corn
- 3 cloves of garlic minced
- 12 oz of penne pasta
- 2 cups heavy cream
- 1/2 cup of chicken broth
- 1 cup freshly grated parmesan cheese
- Fresh parsley for topping optional
Instructions
- Boil the pasta according to the back of the package. Drain and set aside. In a large bowl add the cubed chicken and seasonings, stir until coated.
- To a large skillet add the vegetable oil and cook the seasoned chicken over a medium to high heat, Cook until golden and fully cooked. Add the corn and garlic and cook for another 3-4 minutes.
- Pour in the heavy cream and chicken broth and stir. Bring to a low simmer. Once simmering add the Parmesan cheese and stir until thick and creamy. Add the cooked pasta and toss until coated.
- Sprinkle parsley on top (optional) serve and enjoy!
Check Out More Chicken Pasta Recipe Ideas!
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